Creole Red Beans and Rice

Chef Christian Gill

Servings

5-6

Prep Time

12 hours

Cook Time

4 hours

Cuisine

Modern American

Category

Entree

A tasty traditional take on the classic Louisiana Red Beans and Rice with a little Creole and Black Magic.


Creole Red Beans and Rice

Ingredients

  • 6 cups Andouille Sausage (sliced)

  • 1lb Dry Red Kidney Beans

  • 1 medium sized Tasso Ham Chunk or Ham Hock

  • 2 cups Celery (small dice)

  • 1.5 cups Onion (small dice)

  • 1 cup Poblano (small dice)

  • 1 cup Red Bell Pepper (small dice)

  • 4 tbsp Spiceology Creole

  • 1/4 cup Spiceology Black Magic

  • 3 qts Ham Stock (Or Water)

  • 4 cups Cooked White Rice

  • 3 tbsp Lard

Directions

  1. In a large bowl, wash dry kidney beans and remove rocks and floaters. Place beans into a large storage container and fill with water. Cover and place at room temp. Let beans soak for 12-24 hours.

  2. The next day, drain beans.

  3. In a large 5.5-7qt dutch oven, melt lard and saute garlic and onions for 5 minutes. Fold in celery and peppers and continue to cook down Holy Trinity for an additional 7-8 minutes stirring often to keep from sticking. Add Black Magic and Creole.

  4. Add drained beans, tasso ham, and fill to the top with water or ham stock. Stir a few times to pull trinity off the bottom of the pot.

  5. Bring to a boil over medium heat. Stir then reduce heat and simmer covered for 4 hours.

  6. In a separate skillet, heat 2 tbsp of neutral oil. Sear sliced andouille sausage making sure to sprinkle black magic in the skillet while searing on both sides.

  7. Add Andouille to the Bean pot and stir in. Continue to cook for one more hour. Remove 2 cups of Red beans from the pot and puree. Add back to the pot to thicken. Remove from heat and serve over white rice with pickled onions and vegetables.